Butternut Squash Mac & Cheeze


October 13, 2011 by buttermilkbaker


Tonight I did something special.

Tonight I made one of Angela’s fabulous recipes.

Tonight I did not make a random mess of roasted veggies and protein in a bowl.

(Well…sort of.)


Tonight I had a plan. A plan for mac ‘n cheese bursting with autumn flavor, thanks to the addition of butternut squash and pumpkin. I followed Angela’s recipe to a T except for the arrowroot powder (because, really?) which I subbed for a teeny bit of GF flour (coconut–it added a subtle sweetness that I loooooved) and a wee splash of apple cider vinegar in place of the Dijon.


When the sauce & pasta were done, I added some chicken jalapeño sausage (from TJ’s), mushrooms, broccoli and wilted baby spinach to the pot.


Okay so I never said it was pretty. Sometimes in life, the prettiest things are disappointing. And sometimes, the ugliest things are tasty.

These are facts.




This was so good I’m thinking I may have to make it again tomorrow. Really.



Oh and here are the stats on my massive serving. Not too shabby!



Make this. You won’t regret it.


One thought on “Butternut Squash Mac & Cheeze

  1. Glad you enjoyed it!
    I would have to agree about the ugliest things tasting the best…that’s always the way.

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